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My recipe for Protein chocolate chip cookies is the best flourless cookie recipe you will ever make! Soft, warm, and rich with chocolate chips, they’re high in protein and filled with the best flavors. It’ll be hard to stop at just one!
My kids love them so much and love these chocolate protein-baked oats.
Cookies are extremely popular in our house–specifically, these flourless chocolate chip cookies! My kids love them and ask me to make them all the time. They are filled with protein from vanilla whey powder, and they are the ultimate snack or dessert everyone can enjoy.
For a fewer calories option, try using baking sweetener (erythritol) instead of coconut sugar, and also opt for dark chocolate chips instead of semi-sweet. These protein cookies will still be just as flavorful but without the extra sugar and calories.
Summary
- Sweet and chewy: The rich flavors of chocolate are intertwined with coconut sugar to create the softest and most chewy cookies you’ll ever eat. I recommend eating these cookies while they’re still warm!
- Made with added protein: Peanut butter and protein powder give this recipe plenty of protein which means they’re perfect for whenever you’re on the go or just need a quick pick-me-up.
- Perfect for meal prep: Make an extra batch to store in the freezer so you’ll have some delicious cookies on hand at a later time. You can pack these cookies for kids’ lunchboxes, work lunches, post-workout snacks, and more!
Ingredients you will need
Below is a list of ingredients you are going to need to make these cookies. Full measurements are listed further down below in the recipe card.
- Nut butter: I like to use regular peanut butter for this recipe because it doesn’t make the cookies spread out. Natural peanut butter can be used, but your cookies will be more crispy.
- Whey protein: Use your favorite vanilla whey protein powder. You can also use plant-based protein powder.
- Eggs: This recipe uses two eggs to bind the ingredients. For vegan cookies, use flax eggs.
- Baking soda: Baking soda is very helpful to give cookies that soft but crunchy texture.
- Coconut sugar: Sweet granulated coconut sugar is a great refined sugar-free option to keep these cookies sweet but healthy.
- Chocolate chips: I like to use semi-sweet chocolate chips but you can use your favorite sugar-free variety.
How To Make Flourless Protein Cookies
This recipe is so easy, that you will want to make it again and again. I love baking these tasty chocolate chip cookies whenever I am craving something sweet and filling.
First, prepare your workstation and measure your ingredients. Next, preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or a nonstick baking mat.
Step 1: In a large bowl, add the eggs, peanut butter, and coconut sugar.
Step 2: Using a whisk, whisk the egg-sugar mixture until fully combined and you get a paste-like texture.
Step 3: Add in the protein powder and baking soda. Mix again to combine until a soft dough forms.
Step 4: Fold in the chocolate chips and combine to incorporate.
Step 5: Scoop 1 ½ tablespoon-sized mounds of dough
Step 6: Space them out evenly on a baking sheet pan. Approximately 1 ½ inches apart. Wet your fingers with water, then gently press the mounds into cookie shapes.
Step 7: Bake the cookies in the preheated oven for 10 minutes or until the cookie edges are brown.
Step 8: Once fully baked, allow the cookies to sit on the pan for five minutes, then transfer them to a cooling rack. Repeat the process with the remaining dough. Enjoy warm with a chilled glass of milk!
Frequently Asked Questions
You can easily use a chopped chocolate bar filled with milk chocolate with almonds or opt for white chocolate mixed with a candy cane or peppermint.
Your oven may be too hot or the dough got overmixed. These are two things that can affect the cookies’ shapes!
If you want thicker cookies, then chill your cookie dough in the refrigerator prior to using them.
The number of moist ingredients in the cookies affects whether or not they will be soft or chewy.
Notes and Substitutions
- Make sure the cookies have completely cooled prior to storing them. Store the cookies in an airtight container at room temperature for up to three days.
- If using flax eggs: you will need two tablespoons of flax meal plus two tablespoons of water.
- Be sure to line your baking sheet with parchment paper for the best results.
- You may replace the coconut sugar with brown sugar or monk fruit sugar.
- Swap the peanut butter with another nut butter like almond butter.
- The whey protein powder can be swapped to any protein of your choice. You can use plant-based protein powder.
Storing Recommendations
Allow the cookies to cool before storing. They can stay covered on the kitchen counter for up to 3 days. Place them in a sealed container in the fridge for up to 10 days. You can freeze for up to 3 months.
More Dessert Recipes
- Cookie Dough Fudge Recipe
- Banana Oatmeal Chocolate Chip Muffin
- Blueberry Lemon Bread
- Oatmeal Raisin Cookies
- No Bake Brownie Protein Bites
- Oatmeal Cookie Dough Bites
- Chocolate Oatmeal Cookies
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Protein Chocolate Chip Cookies
Video
Equipment
- Sheet Pan
Ingredients
- 1 cup Peanut butter
- 2 scoops Vanilla Whey Protein
- 2 Eggs
- ½ teaspoon Baking soda
- ⅔ cup Coconut sugar
- ⅔ cup dark chocolate chips, or semi-sweet
Instructions
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat.
- In a large bowl, mix together the 1 cup Peanut butter, 2 Eggs, and ⅔ cup Coconut sugar. Mix until you get a paste-like texture.
- Add in the 2 scoops Vanilla Whey Protein and ½ teaspoon Baking soda. Mix to incorporate and form a dough.
- Fold in the ⅔ cup dark chocolate chips, using a spatula mix again to combine.
- Scoop 1 ½ tablespoon-sized mounds of dough approximately 1 ½ inches apart onto the baking sheet. Wet your fingers and gently press the mounds into cookie shapes.
- Bake for 10 minutes or until cookie edges is golden brown.
- Let cookies sit on the pan for 5 minutes then transfer to a cooling rack. Repeat the process with remaining dough.
Notes
- Make sure the cookies have completely cooled before storing them. Store the cookies in an airtight container at room temperature for up to three days.
- If using flax eggs: you will need two tablespoons of flax meal plus two tablespoons of water.
- Be sure to line your baking sheet with parchment paper for the best results.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
It calls for 2 scoops of vanilla whey powder. What does that equal in cups of tablespoons? I do not have a scoop.
My scoop is almost 1/4 cup. you can use 1/2 cup
I used almond butter and chopped dark chocolate
Halved the recipe and used ice cream scoop to measure to bake
7 nice sized bakery style cookies that tasted amazing
glad you loved them. Yay
Mine were very greasy I’m assuming from my peanut butter. Also didn’t have any sugar alternatives other than swerve brown sugar!
Wish they turned out for me!
Yes, it all depends on the peanut butter. I haven’t tried it with swerve so I am not sure.
Can you use substitute plant based protein powder for whey protein powder?
Yes you sure can.
Hello,
The nutrition information is for 1 cookie, which is 1 serving, as I am guessing? Am I correct?
They are delicious btw!
Hi there. Yes per cookie
can I substitute to protein powder for something else? or can I omit it?
You can swap it with oat flour or almond flour.
These came out great! I used part monk fruit, part sugar, and only had crunchy peanut butter. Ended up making about 21 cookies. So yummy! Thanks!
Perfect!